Make-Ahead Ribs

The process is a little lengthy, but it’s well worth the time and effort. When you take these out of the freezer, they only need a quick broil or toss on the grill.

Makes: 3 poundsHands-on: 45 minutesTotal: 4 hours 45 minutesDifficulty: Medium


Makes: 3 pounds

Ingredients

  • 3 lbs. pork spareribs
  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. salt
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. lemon zest
  • 1 Tbsp. orange zest
  • 1 Tbsp. basil
  • 1 tsp. mesquite powder
  • 1 tsp. cayenne
  • 1 cup ketchup
  • ¼ cup whiskey
  • ¼ cup molasses
  • ¼ cup vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. chili powder
  • 1 Tbsp. ginger powder
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hearty mustard
  • 2 cloves garlic, minced
  • ½ tsp. crushed red pepper

Directions

  • Preheat oven to 200°F.
  • Remove membrane from underside of ribs. Trim off any loose fat. Mix rub ingredients together in a small bowl. Rub both sides of the ribs with seasoning. Wrap in plastic wrap, followed by foil, and place directly on oven rack; cook 4 hours. Cool and remove wraps.
  • While ribs cook, prepare sauce. Combine sauce ingredients in a large saucepan over medium heat. Simmer for 1 hour. The sauce will reduce a bit during this time.
  • Heat grill and cook ribs about 30 minutes, until internal temperature reaches 145°F. Brush with sauce on each turn.
  • Once the ribs are fully cooked, remove from the grill and cool. Wrap with freezer-safe plastic wrap and again with aluminum foil. Label and date. The ribs are good for 6 months.